Decoding the Label: What to Look For

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How to Choose Quality Extra Virgin Olive Oil — A Buyer's Guide

Ever feel lost in the olive oil aisle? It's a common feeling! With so many options vying for your attention, finding a truly exceptional extra virgin olive oil can seem daunting. But trust me, it doesn’t have to be. Choosing quality olive oil is all about knowing what to look for, and it makes all the difference in the world for your dishes.

For us, olive oil isn't just an ingredient; it’s a legacy. My grandmother, Angelica, always said, "Food was love, and olive oil was its soul." She believed in the power of simple, high-quality ingredients to transform a meal, and that philosophy is at the heart of everything we do at Angelica's Organic Olive Oil. We're excited to share some tips and insights with you, so you can confidently choose olive oil that will elevate your culinary creations.

Decoding the Label: What to Look For

The label holds valuable clues about the quality of the olive oil inside. Here's what to pay attention to:

Extra Virgin: This is the highest grade of olive oil, indicating it was produced through mechanical means (no chemicals or excessive heat) and has a free acidity level of no more than 0.8%. This means it retains more of the beneficial compounds and natural flavors.
Harvest Date: Freshness matters! Look for an olive oil with a recent harvest date (within the last 12-18 months). Olive oil, like any fresh product, degrades over time, losing its flavor and beneficial properties. Ideally, it should specify the month and year of harvest. Avoid bottles that only have a "best by" date, as that doesn't tell you when the olives were actually harvested.
Origin: Knowing where the olives were grown gives you insight into the oil’s flavor profile. Different regions produce olives with distinct characteristics due to climate and soil conditions. Our 100% Arbequina olives, grown right here in California, give our olive oil a unique character with a delicate fruitiness.
Certifications: Certifications like the California Olive Oil Council (COOC) or the Protected Designation of Origin (PDO) can provide assurance that the olive oil meets specific quality standards. Look for these seals of approval on the label.

The Science of Flavor: Acidity and Polyphenols

Beyond the label, there are some key chemical markers that can indicate quality. Two of the most important are acidity and polyphenol count.

Acidity: Free acidity refers to the amount of free fatty acids in the olive oil. The lower the acidity, the better. High-quality extra virgin olive oil should have an acidity level of 0.8% or less. For context, our Angelica’s Organic Olive Oil boasts an exceptional 0.14% acidity. This reflects careful harvesting and processing methods. Lower acidity is essential because it signals that the oil hasn't been abused with overripe olives, improper storage, or too much heat.
Polyphenols: These are natural antioxidants found in olive oil that contribute to its health benefits and flavor. Higher polyphenol counts generally indicate a more robust and complex flavor profile, and enhanced antioxidant properties. Polyphenols give you that peppery taste on the back of your throat. The amount of polyphenols in an olive oil depends on various factors, but typically good olive oils have a number over 250. Angelica’s has 349 polyphenols, ensuring the oil is high quality.

These two aren't the be-all and end-all, but they’re good signals of quality. Olive oil with these stats tends to have been produced with care.

Trust Your Senses: The Taste Test

Ultimately, the best way to determine if an olive oil is right for you is to taste it! Here's how to conduct a simple olive oil tasting:

Pour a small amount into a glass: Use a small, tulip-shaped glass if you have one. This helps concentrate the aromas.
Warm the glass in your hands: Gently swirl the olive oil to release its aromas.
Inhale deeply: Pay attention to the scents. You should detect fresh, fruity, and grassy notes. Avoid oils that smell musty, rancid, or vinegary.
Take a small sip: Let the oil coat your tongue. Note the flavors – are they fruity, peppery, or grassy? A slight bitterness and peppery sensation in the back of your throat is a sign of high-quality olive oil rich in polyphenols.
Consider the texture: High-quality olive oil should feel smooth and pleasant in your mouth.

Storage is Key

Once you've found the perfect extra virgin olive oil, proper storage is crucial to maintain its quality and flavor.

Keep it cool and dark: Store your olive oil in a cool, dark place away from direct sunlight and heat. A pantry or cupboard is ideal.
Seal it tightly: Always reseal the bottle tightly after each use to prevent oxidation.
Use it within a reasonable timeframe: Aim to use your olive oil within 12-18 months of the harvest date for optimal flavor and freshness.

Choosing a good quality olive oil can be a transformative experience in the kitchen. From salad dressings to sautéing, to finishing grilled fish, that fruity aroma and smooth texture will elevate your dish.

We believe in creating products that are not only delicious but also made with care and integrity. We pour our hearts into every small batch, honoring the traditions passed down by my grandmother Angelica. If you’re looking for an olive oil made with heart and intention, we think you’ll taste the difference in Angelica’s Organic Olive Oil.

Happy cooking, and may your kitchen always be filled with love and good food!

Warmly,

The Angelica's Organic Olive Oil Family.